Winery Duca della RoccaNero d'Avola
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Nero d'Avola from the Winery Duca della Rocca
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nero d'Avola of Winery Duca della Rocca in the region of Sicile is a powerful.
Wine flavors and olphactive analysis
On the nose the Nero d'Avola of Winery Duca della Rocca in the region of Sicile often reveals types of flavors of earth, red fruit or black fruit.
Food and wine pairings with Nero d'Avola
Pairings that work perfectly with Nero d'Avola
Original food and wine pairings with Nero d'Avola
The Nero d'Avola of Winery Duca della Rocca matches generally quite well with dishes of beef, pasta or lamb such as recipes of marinated shrimp skewers with garlic, tagliatelle with carbonara or greek-style shepherd's pie.
Details and technical informations about Winery Duca della Rocca's Nero d'Avola.
Discover the grape variety: Nero d'Avola
Most certainly of Italian origin, more precisely from Sicily where it is very well known. It should be noted that a certain number of Italian grape varieties bear the synonym or name "calabrese", whether or not followed by an epithet, and care should be taken not to confuse them. Calabrese is also known in the United States, Italy, Bulgaria and Malta. In France, it is virtually absent from the vineyard, although it is listed in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Nero d'Avola from Winery Duca della Rocca are 2016, 2015, 2013, 2017 and 2014.
Informations about the Winery Duca della Rocca
The Winery Duca della Rocca is one of of the world's greatest estates. It offers 27 wines for sale in the of Sicile to come and discover on site or to buy online.
The wine region of Sicile
Sicily is the Southernmost region of Italy, and the largest island in the Mediterranean Sea. For over 2500 years, Sicily (Sicilia in Italian) has been an important centre of Mediterranean viticulture, although the reputation and style of its wines have changed considerably over time. The island was once best known for its Sweet muscatels (see Pantelleria), and later for its fortified Marsala. Today, many of its best-known wines are Dry table wines produced under the regional designation IGT Terre Siciliane, or Sicilia DOC (see below).
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The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
